How is baking different from roasting in common cooking use?

While baking and roasting are both methods of cooking using dry heat, the distinction between them is often subtle and context-dependent rather than strictly defined.12

Historically, the terms were differentiated by the heat source: roasting occurred over an open fire, while baking took place in an oven. In modern culinary practice, these generalizations often apply:2

• Structural Transformation: We typically roast firm, structured foods (like meats or vegetables) to make them softer, whereas we bake soft, unstructured mixtures (like bread or batter) to make them firm and structured.2
• Temperature and Texture: Roasting is frequently associated with higher temperatures aimed at achieving surface crispness and caramelization, while baking often uses lower, more consistent heat.2
• Appliance Functionality: In many modern ovens, the "bake" and "roast" settings may be functionally identical. However, some appliances use different heating elements or incorporate convection for roasting to accelerate the process and reduce moisture.2

Ultimately, while recipes may specify one over the other, the terms are often used interchangeably without compromising the final result.2